Bajaneis a Provençal term for the midday meal. Chickpeas are a staple in Provence, where they are often stewed and served with pasta and vegetables. In this version, chickpeas, leeks, carrots, fennel, and spinach are served atop protein-rich quinoa.
Don't know what I'm missing here - there was nothing offensive about this recipe, but both my husband and I found it kind of meh. I wasn't even interested enough to try to tweak the recipe for next time. I'd skip it.
I was impressed by this recipe. Reducing the fennel and leeks adds a nice sweetness and takes away much of the anise flavor from the fennel. This is great for people who are sensitive to that flavor, such as my wife who didn't realize it was in there until I told her. The acid from the wine and lemon juice really brightens the dish. A friend commented on the texture of the last minute spinach addition as being a perfect contrast to the other elements. As a side note, I will never cook quinoa in plain water again. This was delicious.
Delicious combination of flavors! I strongly suggest doing all of your chopping/slicing/prep before starting this recipe. I also recommend bringing quinoa to a boil before simmering. The serving size is very generous. My husband and I were full and both thoroughly enjoyed this delicious meal!
Very good and easy to make. I already recommended it to a vegan friend! I loved the subtle lemon taste and the quinoa was delicious.
It had a light simple comforting flavor but was very filling and protein packed. I thought it was a great little meal by its self. I will certainly make it again. Yum.
This is not something I would make again. It was just ok.
The sauce is absolutely wonderful - the touch of lemon brightens it amazingly, and quinoa is a great high protein base for vegetarians. I will make it often, and serve it to guests who are vegetarian.
This was a very good and filling meal. I did not have enough carrots so I added some sliced zucchini to make up the difference. Everyone in my family enjoyed this and did not miss the meat.
This was a new and surprising combination of flavors for me. I loved the smell of the leeks and fennel being sauteed. It came together easily once everything was chopped. This is my first time making quinoa and I followed the recipe's directions for cooking it. Mine took much longer than 15 minutes to absorb all the liquid. After reading the box I realized the recipe might have forgotten to say bring to a boil then simmer. I didn't have fennel seed so left it out and didn't miss it.
